Nutritional and Chemical, Studies on Kiwi (Actinidia deliciosa) Fruits

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Kiwi fruit was one of the foods found to have immune-stimulatory activity. Kiwi fruit is rich in vitamins and polyphenols and has strong antioxidant effects. Kiwi (Actinidia deliciosa) fruit was determined for chemical composition, minerals, anti-nutritional factors, physicochemical properties and quality to their contents of phytochemicals. The results showed that a remarkable variation in the chemical composition of demonstrated samples being reflected in the high levels of carbohydrates (80.00%), while the small values means of fat (2.54%). The potassium content showed a profoundly higher with mean value of 233.0mg/100g, than that of the other minerals, while the lowest value recorded with copper (0.16mg/100g). It is contain high amount of vitamin C, which was 40.0 mg/1000g. All checked samples containlow amount of anti-nutritional factors.  The highest values of phenolic compounds were recorded with protocatchuic, 3-OH tyrosol and pyrogallol. The mean values were 2634.27, 2246.06 and 1809.75 mg/100g on dry weight basis, respectively. While, the highest values of flavonoid compounds recorded with apignin 6-arabinose, hespirdine and narengin. The mean values were 1762.42, 444.43 and 183.26 mg/100g on dry weight basis, respectively. As conclusion, kiwi fruit has high nutritional value and antioxidant activity. Therefore, kiwi fruit could be used in our beverages and daily dishes, besides the fact that it has so many health benefits as protect from many diseases.

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